Search
Recipe Queue
African Peanut Stew
From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond
A traditional West African recipe, full of good nutrients and flavor.
Algerian Eggplant Jam
From the book From Tapas to Meze by Joanne Weir
Joanne Weir, the author of this recipe, declared it one of her favorites.
Almond Torte
From the book Chez Panisse Desserts by Lindsey Shere
Deborah Madison’s favorite birthday cake.
Banana Sour Cream Pancakes
From the book Barefoot Contessa Family Style by Ina Garten
This Ina Garten recipe makes an excellent choice for a New Year’s Day breakfast.
Beet and Greens Pasta
By Carrie Floyd, from the Culinate Kitchen collection
The color of this pasta is intriguing, but the taste is what makes us return to it again and again.
Beet Soup
By Caroline Cummins, from the Culinate Kitchen collection
A bowl of hearty beet soup warms you up when the temperature outside drops.
Bibimbap
By Kelly Myers, from the Kelly Myers collection
Black Bean and Roasted Sweet Potato Tostadas
From the Culinate Kitchen collection by Carrie Floyd
A winning combination for a vegetarian dinner.
Blueberry Cobbler
From the Culinate Kitchen collection by Carrie Floyd
Bake this easy summertime classic while you’re eating dinner.
Blueberry Twist
From the book Cool Waters by Brian Preston-Campbell
Blueberry, lemon, and ground ginger will leave your friends guessing flavors.
Borlotti Beans in Tomato Sauce with Creamy Polenta
From the book Heirloom Beans by Vanessa Barrington and Steve Sando
A winter meal-in-a-bowl, with or without Italian sausage.
Buckwheat Apple Waffles
By Caroline Cummins, from the Culinate Kitchen collection
A good breakfast for the season, inspired by ‘The Joy of Cooking.’
Buffalo Chili
By Carrie Floyd, from the Culinate Kitchen collection
There’s nothing like chili on a chilly day.
Carrot Salad with Moroccan Flavors
From the Ivy Manning collection
Hey, carrot tops, have I got a salad for you!
Chai Tea
By Carrie Floyd, from the Culinate Kitchen collection
Not too sweet, with hints of ginger and cardamom, this milky brew trumps store-bought concentrates.
Cherry Vanilla Brioche Pudding
From the book Chanterelle by Andrew Friedman and David Waltuck
Chicken Liver Bruschetta with Capers and Sage
By Kelly Myers, from the Kelly Myers collection
Although bruschetta often is served as an appetizer, paired with salad, this could be dinner.
Chickpea and Chorizo Paella
From the Matthew Card collection
Cooling Cantaloupe Soup
By Lynne Curry, from the Lynne Sampson Curry collection
CSA Salad with Lime-Ginger Dressing
By Carrie Floyd, from the Culinate Kitchen collection
Pair seasonal vegetables and salad greens with an Asian-inspired dressing.
Cuban Sandwich
From the Keri Fisher collection
A sandwich to fortify your guests on Super Bowl Sunday.
Cucumber Canapés
By Carrie Floyd, from the Culinate Kitchen collection
Spread lemon-spiked mascarpone on cucumber slices and top with smoked salmon for a lovely appetizer.
Dried-Fruit Compote
By Deborah Madison, from the Deborah Madison collection
Fennel-Stuffed Roast Pork Loin
By Matthew Card, from the Matthew Card collection
Follow our how-to-butterfly steps.
Fresh Ricotta Cheese
From the book The Paley’s Place Cookbook by Kimberly Paley, Vitaly Paley, and Robert Reynolds
Garlic Dill Pickles
From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage
Garlicky Roasted Broccoli
From the book Grow Cook Eat by Willi Galloway
No worries about burnt garlic with Willi Galloway’s method here, from her book ‘Grow Cook Eat.’
Ginger Dressing
By Kim Carlson, from the Culinate Kitchen collection
Grand Central Bakery Pumpkin Bread
From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson
A favorite recipe from the new Grand Central Baking Book.
Guatemalan-Style Sopes
By Caroline Cummins, from the Culinate Kitchen collection
If you’ve got cooked beans handy, this is a quick weeknight meal.
Hazelnut-Infused Whipped Cream
By Jehnee Rains, from the Jehnee Rains collection
Homemade Ricotta Gnocchi
With Orange, Sage, and Brown Butter Sauce and a Watercress and Blood Orange Salad
From the book Cooking for Two by Jessica Strand
Hominy Supergrain Salad
From the recipe box Grain Salad by Kate Lindberg
Honeydew-Mint Mist
From the book Cool Waters by Brian Preston-Campbell
Hot Toddy
By Carrie Floyd, from the Culinate Kitchen collection
A favorite winter beverage made with citrus, honey, and spirits.
Kale Chips
From the book The Meat Lover’s Meatless Cookbook by Kim O'Donnel
We love this crave-worthy Kim O’Donnel recipe.
Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
From the Ivy Manning collection
Don’t toss those greens; cook and dress with Asian flavors instead.
Kohlrabi Salad with Pea Shoots
From the book The Farm to Table Cookbook by Ivy Manning
Crisp and fresh, this seasonal Ivy Manning recipe will put kohlrabi on your A-list.
Lazy Man’s Pho
By Caroline Cummins, from the Culinate Kitchen collection
This popular soup may come from Vietnam — not exactly a land of deep snows — but it really hits the spot post-Christmas.
Lemon Buttermilk Milkshake
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Maple-Glazed Baby Turnips and Carrot Coins
From the Ivy Manning collection
Mary’s Spicy Garlic Dills
From the Liz Crain collection
Mint Pesto
By Caroline Cummins, from the Culinate Kitchen collection
miso butter cookies
From the recipe box goody, goodies by Sarah Gilbert
Multigrain No-Knead Bread
From the Ellen Jackson collection
Munyew’s Dal
By Carrie Floyd, from the Culinate Kitchen collection
Served over rice with a dollop of chutney, this dal makes a meal.
Not-for-the-Birds Millet Cookies
From the Culinate Kitchen collection by Carrie Floyd
Everyone likes these sweet whole-grain treats.
Not-Quite-Monster Cookies
By Kim Carlson, from the Culinate Kitchen collection
A flourless favorite.
Okra with Potatoes
From the book Madhur Jaffrey’s World Vegetarian by Madhur Jaffrey
Olive-Oil Cake with Honey-Roasted Rhubarb
By Jim Dixon, from the Jim Dixon collection
Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.
Pear Mostarda
From the Matthew Card collection
Usually paired with roasted meats and poultry, mostarda is also a fine match for rich cheeses and cured sausages.
Poached Chicken Soup
From the Ellen Jackson collection
Pot Roast with Peppers and Onions
By Carrie Floyd, from the Culinate Kitchen collection
Serve over mashed or roasted potatoes, or creamy polenta.
Preserved Lemons
By Carrie Floyd, from the Culinate Kitchen collection
Make a batch for yourself, and another to give as a gift.
pumpkin ginger bread
From the recipe box goody, goodies by Sarah Gilbert
Pumpkin Gingersnap Pie
By Caroline Cummins, from the Culinate Kitchen collection
Two twists on classic pumpkin pie: a lighter filling and a crunchy, gingery crust.
Red-Cooked Chinese Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Rhubarb Cosmopolitan
By Carrie Floyd, from the Culinate Kitchen collection
When life gives you rhubarb, make rhubarb cocktails!
Rhubarb Custard Pie
From the book Bubby’s Homemade Pies by Jen Bervin and Ron Silver
Irresistible rhubarb pastry from the book ‘Bubby’s Homemade Pies.’
Rhubarb Ginger Jam
By Caroline Cummins, from the Culinate Kitchen collection
Once you’ve finished making rhubarb pies, consider this jam.
rhubarb sauce with cloves and cardamom
From the recipe box spring, spring by Sarah Gilbert
Rhubarb Soda
By Carrie Floyd, from the Culinate Kitchen collection
One of our all-time favorite recipes; if you haven’t tried it, you should!
Rita’s Spaghetti Sauce
By Kim Carlson, from the Culinate Kitchen collection
Salmon Rillettes
By Carrie Floyd, from the Culinate Kitchen collection
A terrific cool-weather, make-ahead appetizer.
Seaside Salad
From the book Big Night In by Domenica Marchetti
Senegalese Peanut Soup
From the book Jewish Slow Cooker Recipes by Laura Frankel
From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’
Sesame Noodles with Asparagus Tips
From the book Vegetarian Cooking for Everyone by Deborah Madison
Use the last of the season’s asparagus for this Deborah Madison recipe.
Springlike Winter Vegetables with Parsley and Thyme
By Deborah Madison, from the Deborah Madison collection
Squash Macaroni and Cheese
By Caroline Cummins, from the Culinate Kitchen collection
Here’s a good way to incorporate vegetables into a dairy-and-pasta favorite.
Squash Ravioli
By Caroline Cummins, from the Culinate Kitchen collection
Make a half batch as an appetizer, or a full batch for dinner.
Stuffed Artichokes with Lemon Aïoli
From the Kelly Myers collection
Sweet Potato Buttermilk Pie
By Caroline Cummins, from the Culinate Kitchen collection
A delicious alternative to pumpkin pie.
Sweet Potato Samosas
From the book Farmer John’s Cookbook by Angelic Organics and John Peterson
From ‘Farmer John’s Cookbook,’ a delicious seasonal snack.
Tangelo-Tangerine Pudding
By Deborah Madison, from the Deborah Madison collection
Taqlieh (Cilantro-Garlic Paste)
From the book Day of Honey by Annia Ciezadlo
Three-Bean Vegetarian Chili
From the Liz Biro collection
Vegan Soupe Joumou
From the Ellen Kanner collection
Vegetable & Buckwheat Pasta Salad
From the recipe box WFM Recipes by Williamsburg Farmers Market
White Winter Soup
From the book River Cottage Family Cookbook by Fizz Carr and Hugh Fearnley-Whittingstall
Our recipe editor picks this as her new favorite winter soup.
Wonton Soup
By Caroline Cummins, from the Culinate Kitchen collection
Make a batch of wontons, simmer some broth, and you’re done.
Yogurt Panna Cotta with Peaches
From the Culinate Kitchen collection by Carrie Floyd
A sweet variation on peaches and cream.
Zuni Roast Chicken with Bread Salad
From the book The Zuni Cafe Cookbook by Judy Rodgers
| | Here’s the beefCooking meat on a gas-fired grillA beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
Most Popular Articles
Editor’s Choice
Most Emailed
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1